I don’t know about you, but I spend an embarrassing amount of time in February and March yearning for fresh tomatoes, corn, peaches, chard, lettuce, and summer squash. By late winter, I am sick of butternut squash, root vegetables, and braising, and I’m ready for the miraculous abundance that summer brings. But it’s almost comical how quickly I start complaining after those bumper crops arrive. I’ve got salad up to my eyeballs, kale coming out of my ears, squash tucked into every corner of my fridge, and peaches getting furry on the counter.

When I think about it, though, it does seem truly miraculous that our bodies and our seasons can be so wonderfully in sync–if we let them. When the weather turns hot and I’ve got a taste for cool, juicy produce that’s what nature provides. So I guess I better find ways to enjoy the bounty because it won’t be long before the wind turns crisp and the apples and pumpkins start rolling in. Just in time, too, because then…I’ll be ready.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.